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Udupi Palace

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  • ElizabethC Sep 21, 2002 06:32 PM
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After reading the review in the Seattle PI (http://seattlepi.nwsource.com/food/87...) for the Udupi Palace at Crossroad Mall, my husband and I decided to give it a try for lunch today.

I ordered the Thali and my husband ordered the Dosa with curried potatoes and onions. As the writer in the PI mentioned, it was hard to know exactly what you were getting, though our waiter did make an effort to explain the different dishes!

The Thali consisted of a huge metal plate filled with small metal dishes containing curries/soup/rice and even a desert. A small metal dish on top had a chapati, rice, a very good yogurt and cucumber sauce (is it called raita?), chutney and another side dish that had a yogurty/cottage cheese texture (it was also very good mixed into the curries).

The curries were wonderful - it's hard to know all of the ingredients but one was a tomato based curry with chickpeas, one was a vegetable curry that was creamy and made onions taste much better than they normally do! There were a few other curries - all delicious. There were three different rices, one had a mix of spices in it and possibly coconut, one had peas in it and one tasted somewhat like couscous! I initially thought the desert was the daal (looked sort of like it) but it turned out to be sweet, coconutty with nuts. Not only was it an incredible meal but it was huge!!!! There was no way I could get near finishing it - and it was only $8.95.

My husband got the dosa special with curried potatoes and onions. It was also huge (he couldn't finish it) and came with a small bun (like the dough from a steamed humbow) and a fried onion/potato puff. A side of curry sauce and raita also came with the order. Agian, delicious!!!!!

We would definitely recommend this restaurant to chowhounders. Not knowing the cuisine made the experience an adventure - a very good tasting one!

ElizabethC

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  1. Having grown up eating my grandmothers wonderful Indian food- I'd have to second the recomendation for udupi- great dosa & sombre. They used to have a fast food place inside the mall that was also outstanding. Anita

    13 Replies
    1. re: anita

      Anita - There were quite a few things on the menu that we had never seen before (and, of course, we want to try them all!).

      Other than what my husband and I tried (the thali and a dosa - both wonderful), is there anything that you would recommend? My husband's dosa came with a curry sauce and a yogurt sauce - are these the normal side dishes served with dosas? Oh, and what is a sombre?

      Thank you for your help!

      ElizabethC

      1. re: ElizabethC

        Sombre (I'm sure I have the spelling wrong)is kind of like a thicker kind of vegetable soup kind of thing to dip your dosa in. Maybe it was the curry stuff on the side (was it thin or thick & goopy)? I usually order Dosa & sombre so I'm not sure if it's the same thing. I really like, though, to put coconut or mint chutney on top of mine. Since Dosa is my favorite thing in the world, that's all I've ever ordered. I'll go back again sometime soon with my grandma & give more suggestions. Usually most Indian rest. in seattle make their food too heavy & with too much tumeric for me, but I need to start checking things out again. Seattle's lucky to have a growing Punjabi poplulation cause food from the punjab region is good! I'm really, really glad you tried Udupi even after the PI gave it a bad review - wished she spent more time researching ethnic food before she went in or wrote about it. She also made a mistake when she wrote about Japanese food in her review of Chiso.

        1. re: anita

          I'm guessing you mean sambhar, a soup with a toor dal base seasoned with methi (fenugreek) and tamarind and sambhar powder (which varies from family to family. It is a classic combination with dosai. A frequent Tamil Nadhu preparation is onion sambhar, made with pearl onions, but I see a lot of restaurants make mixed vegetable, frequently with frozen mixed vegetable mix.

          regards,
          trillium

          1. re: trillium

            hey trillium,

            there are lots of different "sambhars" - it's really a category of dish rather than a specific one. Kind of a daal plus. In karnataka/andhra you can get a thali with 4 or 5 different sabhars on it.

            Any dosa place worth visiting will provide sambhar and coconut chutney alongside the dosa without it having to be specifically ordered. For me the quality of the sambhar goes a long way in judging the place.

            BTW- udupi/udipi is the city in karnataka where dosai are supposed to have originated.

            1. re: zim

              Hmmm. Was I saying something different then that? I didn't intend to. According to my friends, base sambhar is always toor dal based and seasoned with methi, the family sambhar powder and tamarind, do you disagree? Perhaps they're just too dogmatic. The rest of the ingredients vary, sure, but I've never been served that frozen mixed veggie kind in a home like I've seen in some bad restaurants. My point in mentioning the onion one was just to point out they aren't all like the mixed veg variety I always bump into in restaurants.

              I've got a S'porean south Indian cookbook with seafood sambhar in it, now that I can get decent seafood it's high on the list to try, especially since it's been influenced by the author's homeland. My Madras cooking coach shuddered when he saw it and wanted to know why I would buy that when I had Meenakshi Ammal's _Cook and See_.

              regards,
              trillium

              1. re: trillium

                trillium,

                i'm sorry if i misunderstood -I'm pretty sure that I've had sambhars that didn't have methi and positive I've had them without tamarind, though toor dal and sambhar powder always.

                Hope the seafood sambhar turns out well

                1. re: zim

                  Hi zim

                  Well, sambhar without tamarind, huh? And methi neither? Where was this, Kerela? How common is it? It sounds like I've unintentionally picked up some biases from my Tamil cooking coach. I'd love to be ejamacated further....

                  regards,
                  trillium

                  1. re: trillium

                    Thanks for all the sambhar info - i think my grandma makes it w/ tamarind powder, not the other powder you described. She uses yellow dahl, onions, ockra ect. Really, all I know is grandma makes it....I eat it... as all loving grandchildren should do. should probably get the recipie before she dies.

                    1. re: trillium

                      I think the tamarindless ones were in Mysore and karnataka.

                      Bu as you can imagine i ate a lot of sambhar during that trip to S. India and things tend to run together

          2. re: ElizabethC

            My husband and I plan on going for dinner tonight... we have been to the Udapi Palace in the Silicon Valley area and loved it! He grew up in Tamil Nadu, so he was in heaven finding a South Indian place that was really good! He found actually good vada (sp?) there - it was great! (We are from Boston - no really good South Indian food at all.) We've just moved to Seattle, so we are delighted to find that Udapi Palace has a branch here too! Anyway, to answer your question about another good dish you'd find there - uttupam. I think it's great! (Raita is the yogurt sauce, yes.)

            1. re: sheitoon

              Just got back from Udupi Palace, and it was yummy! The service wasn't the best, and the water was almost room temp as the PI article says, but it was definitely still worth going to!

              We got the Udupi Special or something like that. It came with either utupam (we got onion, tomato and green chili) or dosa (got the Udupi Spicy one - loved the fresh tomatoes in it!), and a vada (excellent! some of the best we've had) and idli. My husband said the idli definitely could have been better. The coconut chutney was the only disappointment. oh - as was the masala chai. It didn't taste like proper masala chai at all.

              anyway, I would definitely recommend the place.

              1. re: sheitoon

                If your husband is from Tamil nadu, check out Spice Route in Bellevue. The chef is from Tamil nadu, and they make chettinad dishes. http://www.chowhound.com/topics/395665

                1. re: equinoise

                  Thanks! We will definitely have to check this place out as well! (along with some Persian restaurants for me!)

        2. I think that Udupi Palace no longer exists in Crossroads.

          http://www.chowhound.com/topics/show/...

          2 Replies
          1. re: equinoise

            You are mistaken. I went shopping at Crossroads today, and Udupi Palace was there, where it always has been. (On the outside of the mall, near Barnes and Noble).

            1. re: creepygirl

              Thanks for the clarification, I was wrong.